Fruity peach chutney gussies up Slocomb's prized green tomatoes. This recipe was selected as one of the "Year of Alabama Food" recipes. For more Alabama recipes, go to 800alabama.com/yof/main.cfm

Ingredients

Ginger Peach Chutney:

2peaches, peeled and diced

3tablespoons finely diced onion

3tablespoons finely diced red bell pepper

2green onions, sliced

2tablespoons diced pickled ginger

3tablespoons sugar

3tablespoons rice vinegar

Tomatoes:

1/2cup all-purpose flour, divided

1/2cup cornmeal

2eggs

1/4teaspoon salt

Coarsely ground black pepper

4green tomatoes, sliced

Oil for frying

3ounces goat cheese

Instructions

To prepare the chutney, mix all ingredients and refrigerate overnight. The chutney can be made spicy with the addition of either pepper sauce or jalapeños.

To prepare the tomatoes, mix half the flour with cornmeal. Beat eggs with a little water. Season remaining flour with salt and pepper. Dredge tomato slices in flour, dip in egg, and dredge in cornmeal mixture.

Pour oil to a depth of 2-inches in a large skillet; heat until hot but not smoking. Add tomato slices and fry until crisp. Drain on paper towels. Serve topped with peach chutney and crumbled goat cheese.

Recipe courtesy of the Pepper Place Market and the Alabama Board of Tourism and Travel.